Intrigued? I was, too. I can’t take credit for this lovely combination of ingredients. This masala lentil salad comes from Gena Hamshaw’s new vegan cookbook, Power Plates: 100 Nutritionally Balanced, One-Dish Vegan Meals.
Perhaps you have come across Gena’s blog, The Full Helping, and come to appreciate her warm writing style and wholesome vegan recipes. If not, you’ve been missing out.
This salad combines tender roasted carrots, protein-rich lentils, fresh greens and mint with garam masala-infused vinaigrette. Raw red onion contrasts beautifully in both color and flavor, and pumpkin or sunflower seeds offer some welcome crunch.
I love sharing recipes from new cookbooks because it lets me share ideas I never would have come up with on my own. I wouldn’t have thought to add garam masala to a salad dressing, but it’s really nice. This is an unexpected alternative to traditional lentil salad.
My only change was to use spring greens instead of arugula since the store was out. (Isn’t that the worst?) I didn’t add Gena’s optional drizzle of pomegranate molasses, but I can see how a sweet-and-sour finish would make this salad even more delicious.
This salad is hearty enough to serve for dinner and keeps well for a couple of days, although you might want to store the vinaigrette separately to prevent the greens from wilting.
This recipe is vegan, like all of the recipes in the book. If you’re looking for wholesome, one-dish vegan or dairy-free recipes, you’ll find lots of great recipes in Power Plates! Look for it in bookstores and let us know how you like the salad in the comments.
Masala Lentil Salad with Cumin Roasted Carrots
This striking salad combines tender roasted carrots, protein-rich lentils and fresh greens and mint with a garam masala-infused vinaigrette. This delicious, healthy vegan salad will fill you up! Recipe yields 4 servings.
- To make the salad, preheat the oven to 400 degrees Fahrenheit (200°C) and line a rimmed baking sheet with parchment paper. Put the carrots in a large bowl. Drizzle with the oil and maple syrup, sprinkle with the cumin, and toss until evenly coated. Transfer to the lined baking sheet, spreading them in a single layer. Season generously with coarse salt and pepper. Bake for about 30 to 40 minutes, until the carrots are fork-tender and browning.
- Meanwhile, put the lentils in a pot and add water to cover by 3 to 4 inches. Bring the mixture to a boil, then lower the heat and simmer until tender, about 20-30 minutes. Drain, rinse under cold running water, then let drain completely. (If you’re using canned lentils, you can skip this step.)
- Put the carrots and lentils in a large bowl and let them cool for 10 minutes. Add the onion, arugula, and mint.
- To make the dressing, combine all the ingredients in a small bowl or measuring cup and whisk until evenly combined.
- Pour the dressing over the salad and toss gently until evenly combined. Taste and adjust the seasonings if desired. Drizzle with about 1 tablespoon pomegranate molasses, if using, and offer toasted seeds on the side.
Notes
Reprinted with permission from Power Plates, copyright © 2018 by Gena Hamshaw. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
Storage suggestions: This salad keeps well, covered and refrigerated, for up to 3 days.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
